No-Churn Blueberry Sorbet
This super easy no-churn blueberry sorbet is a great dessert for those days when you want something light and refreshing and nothing too rich or heavy. Don’t get me wrong, some (most?) days I feel like a rich, decadent and indulgent dessert like Super Fudgy Double Chocolate Brownies or Molten Lava Chocolate Cakes or Cheesecake Brownie Bars. But there are other days when I just want a little something light and this No-churn Blueberry Sorbet fits the bill!
This no-churn blueberry sorbet does not use an ice cream machine. I have an ice cream machine – and I love it – but this recipe for blueberry sorbet doesn’t need it. It uses frozen berries and the food processor to puree the blueberries, sweetener, lemon juice and water into a smooth, delicious sorbet. It’s so easy!
BEFORE
AFTER
As with all homemade ice creams and sorbets, this blueberry sorbet will freeze harder in your freezer than commercial ice cream. You can add 1 or 2 tbsp of vodka to lower the freezing point so that it never freezes to a hard rock and stays nice and scoopable. But you do end up with a hint of vodka taste in there. (I do have a
For this recipe, instead of adding vodka, I like to add 2 tbsp gelatin to make it a bit more scoopable, but it still freezes pretty hard. If you eat it all right away, there is no issue and you will have a great smooth consistency with no ice crystals.
But if you would like to store the leftovers, once it has been in the freezer for 4 hours or more, it will get quite hard. You can microwave it for a few seconds (if you stored it in a microwave-safe dish). I find the easiest thing to do is leave it on the counter for 15 or 20 minutes or so before you scoop it. Patience my friend!
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Easy No-Churn Blueberry Sorbet
This quick and easy No-Churn Blueberry Sorbet uses the food processor to turn frozen blueberries, water and sweetener into a delicious sorbet. No ice cream machine required!
Ingredients
- 3 cups frozen blueberries
- 2 tbsp sweetener (e.g. Swerve)
- 2 tbsp gelatin
- 2 tbsp lemon juice
- 1/2 cup water
Instructions
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Place everything except water in the food processor.
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Process on high until it starts coming together and then drizzle in the water and keep processing until it becomes smooth.
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Scrape down sides and process on high again until it is uniform and smooth.
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Pour into a container and freeze for 1-2 hours until it firms up.
With your no churn blueberry sorbet you suggested 1-2T vodka to keep it from freezing so hard, but it would have a vodka taste. Then you also suggest gelatin, no vodka, but still freezes more solid. Would it be possible to use a pure vanilla extract, with or without gelatin or vodka, to get a less solid consistency because of the alcohol in the vanilla but might still give it a good taste without tasting like vodka?
Thanks!
Hi Rhonda, I haven’t tried it with vanilla extract. Let me know how it turns out!